Skip to main content
SpringerLink
Log in

Design and Selection of Food Processing Equipment

  • Chapter
Handbook of Food Processing Equipment

Part of the book series: Food Engineering Series ((FSES))

  • 1749 Accesses

Abstract

The principles of mechanical design and construction of food processing equipment are similar to those for the equipment of the chemical and process industries. The basic engineering requirements of process equipment are the containment of the material, the strength of the components, the efficiency of the operation, and the transfer of energy during processing. The equipment should be resistant to corrosion, be cost-effective, and its operation should not present occupational hazards to the operators. In addition, the food processing equipment must comply with strict standards and regulations, which are necessary for securing the quality and safety of the food products to the consumers.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • AIChE. 1960–1990.Equipment testing procedures.New York: American Institute of Chemical Engineers

    Google Scholar 

  • Bartholomai, A. 1987.Food factories process equipment costs.Weinheim: VCH Publ.

    Google Scholar 

  • Brennan, J.C., Butters, J.R., Cowell, N.E. and Lilly, A.E.V. 1990.Food engineering operations3rd ed. London, Applied Science Publ.

    Google Scholar 

  • Cardarelli, F. 2000.Materials handbook.’ A concise desktop reference.Berlin:Springer-Verlag.

    Google Scholar 

  • Chilton, C.H. 1960.Cost engineering in the process industries.New York: McGraw-Hill.

    Google Scholar 

  • Clark, J.P. 1997. Design of equipment for legal constraints. Paper presented at the annual IFT 97 meeting. Orlando, FL. June.

    Google Scholar 

  • Curiel, G.C. 2001. Future requirements in the hygienic design of food factories. Paper presented at the symposiumFood Factories of the Future.SIK-Swedish Institute of Food Preservation. Gothenburg, Sweden. June.

    Google Scholar 

  • EHEDG. 1997. Guidelines and test methods.Trends in Food Science and TechnologyNov. 1992-March 1997.

    Google Scholar 

  • EHEDG. European Hygienic Equipment Design Group. Secretariat: Campden Food and Drink Research Association. Chipping Campden, Gloucestershire, GL55 6LD, England.

    Google Scholar 

  • EHEDG. 2001.Food in Europe: Building in safety.l lth EHEDG annual meeting. Valencia, Spain.

    Google Scholar 

  • Fryer, P.J. 1997. Thermal treatment of foods. InChemical engineering for the food industry.P.J.

    Google Scholar 

  • Fryer, R.L. Pyle, and C.D. Rielly, eds. New York: Blackie Academic and Professional, 331–382.

    Google Scholar 

  • Gould, W.A. 1994.Current GMP’s in food plant sanitation.Timonium, MD: CTI Publ.

    Google Scholar 

  • Grasshoff, A. 1992. Hygienic design. The basis for computer controlled automation. InFood engi-neering in a computer climate.London: ICHEME, Taylor &Francis, 89–103.

    Google Scholar 

  • Grassuck, J., Houben, K.W., and Zollinger, R.M. 1994. DIN-Normen in der Verfahreustechnik. Stuttgart: B.G. Teubner.

    Book  Google Scholar 

  • Hall, R.S., Vatavuk, W.M., and Mattey, J. 1988. Estimating process equipment costs.Chemical EngineeringNovember 21, 66–75.

    Google Scholar 

  • Hauser, G. 1992. Hygienic design of moving parts of machines in the food industry. InFood engineering in a computer climate.London: ICHEME, 1–12.

    Google Scholar 

  • IAMFES. 1988. Ames, IA: International Association of Milk, Food, and Environmental Sanitarians.

    Google Scholar 

  • Imholte, T.J. 1984.Engineering for food safety and sanitation: A guide to the sanitary design of food plant and food plant equipment.Crystal, MN: Technical Institute for Food Safety.

    Google Scholar 

  • Jowitt, R.1980.Hygienic design and operation of food plant.Chichester, UK: Ellis Horwood.

    Google Scholar 

  • Kehoe, P.J. 1989. Will today’s workers be able to operate tomorrow’s factories? Paper presented at the 4th international conference on designing and engineering new food plants, renovations and expansions.Food Plants ‘89.West Chester, PA: Food Plant Strategies Inc.

    Google Scholar 

  • Kessler, H.G. 1981.Food engineering and dairy technology.Freising, Germany: A. Kessler Verlag. Kessler, H.G., and Lund, D.B. 1989.Fouling and cleaning in food processing.Augsburg, Germany: Druckerei Walch.

    Google Scholar 

  • Kimball, D.A. 1999.Citrus processing2nd ed. Gaithersburg, MD: Aspen Publ.

    Book  Google Scholar 

  • Kopp, R., and Gerhold, E. 1977. Reininung und Disinfection in der Lebensmittelbetrieben.Zeitschrift fuer Lebensmittel-Technologie und Verfahrenstechnik5, 157–163.

    Google Scholar 

  • Kostaropoulos, A.E., and Saravacos, G.D. 1995. Processing equipment and food quality. InFood flavors: Generation analysis and process influence. G. Charalambous, ed. London: Elsevier Science Publ., 1043–1055

    Google Scholar 

  • Kostaropoulos, A.E., and Saravacos, G.D. 1997. Cost estimation of food processing equipment. Paper presented at the annual IFT meeting. Orlando, FL. June.

    Google Scholar 

  • Kutsuyama, A.M. 1993.Principles of food processing sanitation.Washington, DC: Food Processors Institute.

    Google Scholar 

  • Loncin, M. 1969.Principles of process technology in the food industry[in German]. Aarau, Germany: Sauerlander.

    Google Scholar 

  • Loncin, M., and Merson, R.L. 1980.Food engineering.New York: Academic Press.

    Google Scholar 

  • Moresi, M. 1984. Economic study of concentrated citrus juice production. InEngineering and foodVol. 2. B. McKenna, ed. London: Elsevier Applied Science Publ., 975–991.

    Google Scholar 

  • Murray, G.T. 1999.Handbook of materials selection for engineering applications.New York: Marcel Dekker.

    Google Scholar 

  • Nagy, S., Chen, C.S., and Shaw, P.E. 1993.Fruit juice processing technology.Auburndale, FL: Agscience Inc.

    Google Scholar 

  • Perry, R.H., and Green, D.W. 1997.Perry’s chemical engineers’ handbook7th ed. New York: McGraw—Hill.

    Google Scholar 

  • Peters, M.S., and Timmerhaus, K.D. 1990.Plant design and economics for chemical engineers4th ed. New York: McGraw—Hill.

    Google Scholar 

  • Plett, E. 1992. Cleaning and sanitation. InHandbook offood engineering.D.R. Heldman and D.B. Lund, eds. New York: Marcel Dekker, 719–740.

    Google Scholar 

  • Rahman, S. 1995.Food properties handbook.New York: CRC Press.

    Google Scholar 

  • Rao, M.A. 1992. Transport and storage of food products. InHandbook of food engineering.D.R. Heldman and D.B. Lund, eds. New York: Marcel Dekker, 199–246.

    Google Scholar 

  • Rao, M.A., and Rizvi, S.S.H. eds. 1995.Engineering properties of foods.New York: Marcel Dekker.

    Google Scholar 

  • Sandler, H.J., and Luckiewicz, E.T. 1987.Practical process engineering.New York: McGraw—Hill.

    Google Scholar 

  • Saravacos, G.D., and Maroulis, Z.B. 2001.Transport properties of foods.New York: Marcel Dekker.

    Google Scholar 

  • Schimpke, P. 1959.Technologie der Maschinebaustoffe15th ed. Stuttgart: Verlag S. Hirzel.

    Google Scholar 

  • Schornick, G., and Thor, W. 1976. Aspekte der Reininung und Disinfektion in der Lebensmittel-industrie.Zeitschrift fuer Lebensmittel- Technologie und Verfahrenstechnik (ZFL)8, 225–228.

    Google Scholar 

  • Seiberling, D.A. 1997. CIP sanitary process design. InHandbook offood engineering practice.K.J. Valentas, E. Rotsterin, and R.P. Singh, eds. New York: CRC Press, 559–666.

    Google Scholar 

  • Sinnott, R.K. 1996. Chemical process design. InChemical engineeringVol.6. J.M. Coulson and J.F. Richardson, eds. London: Butterworths—Heinemann.

    Google Scholar 

  • Tarmine, A.Y., and Law, B.A. 2001.Mechanization and automation in dairy technology.Boca Raton, FL: CRC Press.

    Google Scholar 

  • Troller, J.A. 1993.Sanitation in food processing2nd ed. New York: Academic Press.

    Google Scholar 

  • Ullmann. 1973.Enzyklopaedie der technische chemieVol. 3. Weinheim: Verlag Chemie. Walas, S.M. 1988.Chemical process equipment. London: Butterworths.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Rutgers the State University of New Jersey and the National Technical University, Athens, Greece

    George D. Saravacos

  2. Agricultural University of Athens, Athens, Greece

    Athanasios E. Kostaropoulos

Authors
  1. George D. Saravacos
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Athanasios E. Kostaropoulos
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2002 Springer Science+Business Media New York

About this chapter

Cite this chapter

Saravacos, G.D., Kostaropoulos, A.E. (2002). Design and Selection of Food Processing Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0725-3_2

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-0725-3_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5212-9

  • Online ISBN: 978-1-4615-0725-3

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation